Light miso gravy
Light miso gravy
Yields: 2 ½ cups
Ingredients
½ cup onions - diced
1 tablespoon garlic - minced
2 tablespoons light miso (I use chickpea miso)
½ cup hot water
2 cups vegetable broth
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon pepper
Thickener
3 tablespoons all-purpose flour (gluten-free flour will work)
½ cup cold water
Steps
Sauté onions and garlic in ½ cup of broth – add it a couple teaspoons at a time. As it evaporates, add more.
Dissolve miso in hot water. Add all the seasonings. Stir until dissolved. Add miso mixture to the saucepan with the remaining broth. Bring it to a boil.
Mix flour and cold water together in a glass container – mix using a fork to ensure all the lumps are gone.
Slowly add the flour mixture, stirring continuously as the gravy thickens. Taste - adjust the seasoning if needed.
When you are ready to serve it - pour the gravy through a strainer into a container with a spout.
Leftover gravy will last 4-5 days in the fridge.
